2006 Friggiali Brunello di Montalcino (Elsewhere $50+)

SKU #1130749 93 points Robert Parker's Wine Advocate

 The 2006 Brunello di Montalcino is by far the best wine I have tasted from Friggiali. There is a vibrancy to the fruit and finesse to the tannins that elevate this Brunello well above the customary level at this address. This translucent, medium-bodied Brunello impresses for its articulated bouquet, well-delineated fruit and overall sense of harmony. I loved it. Subtle hints of licorice, menthol, earthiness and French oak linger on the round, impeccable finish. Anticipated maturity: 2014-2026. (AG)  (5/2011)

91 points Wine Enthusiast

 This Brunello is characterized by dark, dense extraction that seems packed tight with black cherry, pressed rose, spice, root beer and toasted nut. The wine feels full and opulent on the close but fresh acidity stops it from being heavy or chewy.  (4/2011)

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Price: $34.99
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Staff Image By: Greg St. Clair | K&L Staff Member | Review Date: 5/22/2013 | Send Email
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The 2006 vintage for Friggiali was outstanding; it offers the more classic, focused structure and aromatics of the 2006 vintage which is one of the best vintages in Montalcino’s history. Yet there is a layer of sweet, complex fruit than bursts forth on the palate giving a lush, full, smooth flow across your palate that finishes, clean and becomes the center of attention as the finish seems to last and last. This is a wine you can drink now with a little decanting and you’ll be able to age it for another decade easily!
Drink from 2013 to 2023

Staff Image By: Mike Parres | K&L Staff Member | Review Date: 5/22/2013 | Send Email
This is classic 2006 Brunelli, beautifully layered, and expressive. It's bursting with sweet, ripe strawberries, black cherries intermingled with subtle earth and toasted oak notes, minerals, leather and a hint of bitter chocolate on the finish, with round and soft tannins and a long aftertaste. This is a must for the cellar, and is in my cellar and will be there till its tenth birthday and maybe a bottle to celebrate its fifthteen. (It will be tough keeping my hands off it though.) This is what 2006 is all about, structure and balance - it’s all going on here. Buy a few bottles, then forget about them, or give this at least two hours of decanting. Warning on this as it should be sold out soon.

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- The most widely planted grape in Italy is Sangiovese, a high-acid grape with moderate to high tannins, apparent earthiness and subtle fruit. It is thought to have originated in Tuscany and its name, which translates to "blood of Jove," leads historians to believe it may date all the way back to the Etruscan period, though historical mentions only go as far back as the early 1700s. Though planted all over modern Italy, the most significant wines made from Sangiovese still come from Tuscany: Chianti and Brunello di Montalcino. Sangiovese must make up 75% of a blend from the Chianti DOCG t be labeled as such, traditionally allowing for Canaiolo, Trebbiano and Malvasia for the remainder, though more recently small proportions of Cabernet Sauvignon or Merlot have been allowed. In Brunello di Montalcino the wine must be made entirely of Sangiovese. Prugnolo is Montepulciano's name for Sangiovese, and it is used there for the Vino Nobile di Montepulciano wines. In the DOC of Carmignano Sangiovese can be blended with 20% Cabernet Sauvignon. There are also Super Tuscans, IGT wines that blend Sangiovese with large proportions of Cabernet or Merlot. Elsewhere in Italy it is a workhorse grape, though it does find some success (though not the longevity) in the Montefalco and Torgiano wines of Umbria as well as the foundation of Rosso Piceno and a significant element of Rosso Conero from the Marches. Like Nebbiolo, Sangiovese has struggled to find footing outside of Italy, though in recent years California wineries have been having better fortune with grape plantings in the Sierra Foothills/El Dorado County, as well as Sonoma County and the Central Coast.


- Once named Enotria for its abundant vineyards, Italy (thanks to the ancient Greeks and Romans) has had an enormous impact on the wine world. From the shores of Italy, the Romans brought grapes and their winemaking techniques to North Africa, Spain and Portugal, Germany, France, the Danube Valley, the Middle East and even England. Modern Italy, which didn't actually exist as a country until the 1870s, once produced mainly simple, everyday wine. It wasn't until the 1970s that Italy began the change toward quality. The 1980s showed incredible efforts and a lot of experimentation. The 1990s marked the real jump in consistent quality, including excellence in many Region that had been indistinct for ages. The entire Italian peninsula is seeing a winemaking revolution and is now one of the most exciting wine Region in the world. For our entire Italian wine selection, click here. Click for a list of bestselling items from all of Italy.


Specific Appellation:

Brunello di Montalcino

- Made from 100% Sangiovese grapes from a specific clone called "Brunello" in the town of Montalcino. Situated in the southwestern part of Tuscany the town of Montalcino sits on a ridge about 400 feet above the Eastern plain. This ridge divides the region into three diverse growing areas. The northeastern part produces wines with brighter fruit, more cherry and high tone notes and somewhat leaner body. The southeastern portion often referred to, as the "Golden Triangle" is the home of Biondi Santi, the family who invented Brunello and championed its production for half a century before anyone else. This region produces wines with rich body, deep ripe cherry to plum fruit with lots of earth and spice. The third portion is the southwesterly facing slope which is the warmest (hence the ripest grapes), consistently producing wines with more breadth and richness. At the turn of this century, there were more than 150 growers who produce the 233,000 cases annually from the 2863 acres inscribed to Brunello.
Alcohol Content (%): 14